Jelly tester

The solid-like properties may be measured by non-destructive dynamic rheology analysis or by destructive methods using a Penetrometer, Jelly Tester, Instron instruments, or other types of texture analyzers. The latter methods are the most useful due to their simplicity and speed. Texture analysis of whippable emulsion must always be compared with the amount of air incorporated into the foam, which is known as percentage overrun and is calculated as follows ... 

Tarr-Baker. The Tarr-Baker (Delaware Jelly Strength Tester) Is based on the work of Tarr (7 ), Baker (77), and Baker and Woodmansee... 

Standard apple jellies were prepared having a soluble solids of 65% and a pH of 3.15. Five commercial citrus pectins standardized to 150° SAG were used in the study. Pectin dosage was varied between 0.1% and 0.5%. The resulting jellies were tested for Breaking Strength or internal strength on the Voland Stevens Tester. The results are shown in Figure 6. 

The same test was repeated using the Herbstrelth Pectinometer. The same pectins. Jelly composition, and pectin doages were used. The pectinometer gives Breaking Strengths at a totally different level from those obtained using the Voland Stevens Tester, but again a marked difference between the four pectins in question is observed (Fig 8). 

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